Vegan Mushroom Pate
Vegan Mushroom Pate



  • 2 tbsp olive oil
  • 750g sliced brown mushrooms
  • 2 sliced garlic cloves
  • 1 tbsp thyme leaves
  • 150ml coconut cream
  • Sourdough toast, to serve
  • Red onion chutney, to serve
  • Fry the mushrooms in the oil for 20 mins, or until very soft. Stir in the garlic, 1 tbsp thyme leaves, 1 tsp sea salt, and some black pepper, and cook for another 3 mins.
  • Pop the whole lot in a food processor and blitz to a thick paste. Add 100 ml of coconut cream and blitz again until smooth, adding another 50ml of cream if necessary. Season to taste, then spoon into a serving bowl, drizzle with olive oil, and enjoy with toast.
25 mins
6 serving

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